Sunday, April 28, 2013

For
the last couple of weeks, the hubs has been studying hard for his CPCU
designation…meaning I have to find ways to entertain myself since he has been shut
away in the office.

Luckily
enough, it’s also that time of the year…you know, when Girl Scout Cookies are
being delivered.I made these Thin Mint Gooey Cake bars last week. Now it’s time to conquer my second favorite Girl Scout
cookie…tagalongs!

I’m
using this recipe from Jasey’s Crazy Day. The one complaint I have about this recipe is how many
steps there are...but that is also why I chose this recipe-it kept me
entertained all night!

Here’s
what you need:

Shortbread
Layer

1-½
cups flour

½ cup
powdered sugar

2
sticks butter

Brownie
Layer

1 box
brownie mix + ingredients indicated on box

¼ cup
hot fudge topping (the brownie mix I used had hot fudge included so I skipped
this step)

Peanut
butter Layer

2
sticks butter, softened

½ cup
creamy peanut butter

1-¾
cups powdered sugar

½
teaspoon vanilla

Chocolate
Gaze

2
cups chocolate chips

1
stick butter

Note
this recipe calls for a LOT of butter…so if you have, you know, a wedding
coming up…take this into work like I am!

Mix
up the shortbread layer first and bake at 350 in a 9x13 pan until golden.

Pour
brownie mix over shortbread layer and bake until done. Stick pan in the freezer
while you mix the peanut butter layer.

Once
brownies are completely cooled, top with peanut butter layer. Again, stick the
pan in the freezer while melting the chocolate glaze. It is important to do
this otherwise the layers will melt together!

Pour
chocolate glaze over peanut butter layer and stick in the fridge for a few
minutes so the chocolate solidifies.

Monday, April 15, 2013

Sunday, April 14, 2013

Ok
this is seriously one of the quickest and easiest desserts to make. I
especially prefer to make this in the summer/spring because it’s so light.

Here’s
what you need:

1 store-bought angel food cake

Crushed Oreos (I only used a few)

1 package cookies & cream pudding

Cool Whip

Note:
I usually use low-fat Cool Whip…but I sent Jason to the store and this is what he
got. Hey, at least this time he remembered to look at the other side of the
grocery list.

The
first step is to rip the angel food cake into pieces. Seriously, just tear it
up into pieces.

Then
add about one and a half tubs of Cool Whip (or two-thirds of the big tub) and
the pudding mix and mix until completely blended.

Then
add in some crushed oreos (between cake tearing and cookie crushing, this
dessert is great at releasing stress!)

I
like to let the dessert chill for a couple of hours in the fridge to thicken up
a bit but it’s just as tasty to eat right away.

This
dessert is also very versatile-this is an adaptation of my mom’s recipe-she
uses strawberry jello mix and strawberries in place of the cookies & cream
pudding and Oreos. I think next time we’re going to try cheesecake-flavored
pudding and fruit.

About Me

The hubster of a year, myself, and our crazy dog moved to the Tacoma area in 2013 and absolutely LOVE it-hence the name of the blog! I'm a part time military wife who loves to decompress after a tough days' work by cooking, baking, decorating my new house, and playing with makeup among other things.